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Rosé wine in the sauce and the salad dressing is the secret ingredient in chef Jennifer Carroll’s delicious grilled swordfish. Slideshow:  More Grilled Fish Recipes 

Jennifer Carroll
June 2016

Gallery

John Kernick

Recipe Summary

active:
1 hr
total:
2 hrs
Yield:
4
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Ingredients

SWORDFISH
ROSé MAYONNAISE
RELISH

Directions

Marinate the swordfish
  • In a large resealable plastic bag, combine all of the ingredients except the fish and mix well. Add the swordfish and turn to evenly coat. Seal and refrigerate for 1 hour.

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Meanwhile, make the mayonnaise
  • In a small saucepan, simmer the rosé over moderate heat until reduced to 2 tablespoons, about 10 minutes. Transfer to a medium bowl and let cool to room temperature. Whisk in the shallot, vinegar, lemon zest, lemon juice, garlic and mayonnaise until smooth.

Instructions Checklist
Instructions Checklist
Make the relish
  • In a medium bowl, combine all of the ingredients except the fennel fronds and season with salt and pepper. Add 1/3 cup of the rosé mayonnaise and toss to evenly coat the vegetables.

  • Heat a large cast-iron grill pan and brush with oil. Remove the swordfish from the marinade and season with salt and pepper. Grill over moderately high heat, turning once, until golden and cooked through, 3 to 4 minutes per side. Serve the swordfish with the relish and remaining rosé mayo. Top the fish with fennel fronds.

Suggested Pairing

Crisp but full-bodied Viognier.

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